HI there, by referring to the FSSC-22000 V6 Guidance document, the risk based determination is more on concept, Can I have some actual practice case study, even just few step should be enough, Thanks in advance.
I'm here to please someone familiar with FSSC 22000 requirement to help me for this: i try to come out myself with these before proceed to risk based assessment.
Proximity to Food
Criteria
Zone
N/A
Food direct contact surface
Zone 1
H
Can reach product easily by splash, drip, dust, or touch
Zone 1
M
Can reach product only indirectly (e.g., via hands, utensils, airflow)
Zone 2, Zone 3
L
Can reach out product only through multi barriers
Zone 4
Difficulty of Cleaning
Criteria
Cleaning method
L
Open, accessible, smooth surfaces, dry area
Clean by air blowing/ manual brushing
M
Partially enclosed, limited access, some niches
Clean by air blowing
H
Enclosed equipment, internal parts, limited access, harborage risk
Clean-Out-Place, involve disassemble equipment parts
then the risk based assessment something looks like this:
Process
Equipment
Probability
(Difficulty of Cleaning)
Hazard
(Proximity to Food)
Risk
Zone
Raw material input
Cover 1
L
N/A
-
1
Screw 1
H
N/A
-
1
Bucket Elevator
H
N/A
-
1
Interior Elevator
H
H
H
1
Conveyor Belt
L
N/A
-
1
Storage Tank
M
N/A
-
1
The problems is most of the equipment is food contact surface, hence a lot of zone 1 in my assessment, does it make sense? Or am I in the right direction? Please share your opinion. Thank you.
